This blog was not that cool to begin with, but it gets extra lame when there are no posts for several months. I apologize. I don't do much in general besides being a mom, but lately I have been growing a baby and that seemed to take over a little bit as I get some super fun morning sickness.
We are well on our way to a Bakers Dozen (JUST KIDDING) by adding #3 this June. Now that the sickness has subsided and I am just working on getting pretty darn fat I thought I would share this tasty recipe.
I made this the other day for a friend who just had her 6th child. I know, I am way behind. This is easy to make ahead and heat up when needed and really puts the other stuffed shells to shame.
Chicken and Pesto Stuffed Shells
4 Chicken breasts cooked and shredded (I actually put mine in the food processor)
3 heaping tablespoons of Pesto
1 8 oz cream cheese softened
1 cup of fresh Parmesan cheese (I used an Italian blend with Asiago, Parmesan, and Romano)
1 Box of shells (surprisingly Walmart was the only place I could find that carried them)
1 jar of your favorite marinara sauce
Preheat oven to 350 degrees. Cook pasta according to directions ( I cook mine a little less than directed and the oven does the rest). While it is cooking, assemble the "stuffing". Combine chicken, pesto, 1/2 cup of shredded cheese, and cream cheese in a large bowl. When shells are cooked, drain and mix with a little olive oil to prevent sticking. Place a tablespoon or more in each shell and place on a large casserole dish. Pour marinara sauce on each shell and sprinkle remaining 1/2 cup of shredded cheese over the top. Cover and bake for 30 minutes. You can also just sprinkle with cheese, bake, and then pour the sauce on after. Serve, deliver, or devour like I did.
I delivered this dish in a disposable aluminum tin with garlic bread, salad, and dessert. Enjoy!